Tag: Incredible Potatoes

Parsi chicken cutlets is the recipe inspired by one of the internet recipes. I was watching cooking videos as usual and watched this one which kinda attracted my taste buds, so I tried it and no doubt it was yum 🙂 Give it a try and let me know what you think about it!

Ingredients:

250 gms boiled and mashed potatoes

500 gms chicken mince

1 cup coriander chopped

1 cup mint leaves chopped

1 medium red onion chopped fine

1 tbspn ginger & garlic paste

4 – 5 green chillies chopped

Salt to taste

1 tspn red chilli powder

½ tspn turmeric

1 tspn coriander powder

1 tspn cumin powder

1 tspn garam masala

FOR COATING

2 cups bread crumbs

2 beaten eggs

Oil for shallow frying

Method:

In a shallow wide dish, combine boiled mashed potatoes and chicken mince well and add all the spices and veggies. Mix well and keep aside for 10 minutes.

Now make small cutlets depending on hat size you want and coat them in breadcrumbs, then egg and fry for 2 minutes per side on medium flame.

This recipe if for yummy, creamy, mustardy and oniony potato salad. The flavours added to this potato salad makes it comfortable with all kind of grilled meat/ BBQ or fried steaks or if you have an open salad bar for your guests, this is a great addition. Very simple and easy to follow recipe is below…..

Ayesha’s Kitchen

Ingredients:

3 large potatoes (cut into big chunks)

Salt

Water

FOR DRESSING

1 cup full cream sour cream

2 tbspns mayonnaise

Some cracked black pepper

A pinch of chicken salt

A generous pinch of table salt

2 green onions (green part chopped)

1 tspn fresh chives (chopped)

A pinch of dill

¼ tspn mustard powder

1 tbspn mustard

Method:

Peel and cut potatoes into big chunks and put them in cold water with some salt. Boil until the potato is done but still in shape which is 98% done.

Drain the water and put the potatoes in colander to remove all the excess water and cool down.

A very famous dish in Pakistani home cooking, but there is a technique to make it, there is a timing to put everything in to make it super special and delicious. If you follow all the instructions given below, you will get the most delicious Aalu Chicken shorba ever!!!!! Trust me mate 🙂

Add tomatoes and cook on high heat until the tomatoes are loose and cooked.

Add all the spices (except fenugreek leaves and garam masala) and mix. Add a splash of hot water and stir fry on high heat. When the water dries, add potatoes and add another splash of hot water, half of the coriander and stir fry on high heat. Do this again for 3 times until potatoes are half cooked.

Now add rest of the hot water and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up. Add garam masala, coriander and fenugreek leaves and serve hot with phulka.

Bread pakora is very famous in Punjab, India. I ate it first time at Keysborough Gurudwara Sahib and the idea seemed fantastic to me. It is actually battered fried potato sandwich and tastes great with mint sauce. Try this and let me know how you go with it 🙂

Ayesha’s Kitchen

Ingredients:

FOR BATTER

2 cups gram flour

½ tspn baking powder

Some cold water for medium thick batter

Salt to taste

1 tbspn crushed red chilli dry

½ tspn turmeric powder

2 tbspns cracked coriander seeds

1 tbspn green chilli paste (fresh)

1 tspn cumin seeds

1 tbspn pomegranate seeds (crushed)

3 tbspns chopped fresh coriander

FOR PAKORA

6 white bread slices

Oil for deep frying

FOR FILLING

2 boiled potatoes

Salt and red chilli powder to taste

½ tspn turmeric

1 tbspns crushed green chillies

3 tbpns chopped fresh coriander

1 tbspn chopped fresh mint leaves

½ tspn aamchur powder

½ tspn chaat masala

½ tspn garam masala

1 tspn cracked coriander seeds

Method

Combine all the ingredients given for batter except water and mix. Now gradually add water, whisking at the same time to get the right consistency of the batter. It should not be too thick or too runny. The consistency of the batter should be good enough to coat the bread sandwich.

Keep aside for 5 minutes.

Meanwhile, in a mixing bowl, combine all the ingredients for filling and mash.

Take one slice of bread and spread 2 tbspns of potato mixture onto it and cover it with the other bread slice. Cut into 8 triangles. Do the same with other bread slices and make 24 mini triangles.

Meanwhile heat oil to 190 degrees Celsius or hot enough that you put the batter in and it floats to the surface of the oil, bubbling within 10 seconds.

Now dip and coat each triangle into batter and fry until its crisp and brown on the outside. Take them out onto your serving platter and sprinkle some chaat masala (optional).